Mango chutney

Chutney is one of those ingredients that just makes everything taste better! This is an easy recipe for a summer chutney, great to have on hand for sandwiches, serve with roasted chicken or even barbecued pork.

Credit: Stockfood

• makes

  3 jars

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 2 apples, peeled, quartered, cored
• 3 large, ripe mangos, flesh cut away from stone
• 2 fresh green chilli peppers, cut into rings
• 100 g raisins
• 300 ml apple vinegar
• 2 tbsp light mustard seeds
• 150 g cane sugar
• 1 tsp salt
• ¼ tsp cayenne pepper

Instructions

Place the apple, mango, chillies, raisins, apple vinegar, mustard seeds, cane sugar, salt and cayenne pepper into a pot, bring to the boil and simmer for 40 minutes, stirring continuously until the chutney thickens.

Remove from heat. Pour the chutney into sterilised jars and close tightly. Turn upside-down and leave to cool for 15 minutes, then turn the right way up and store in a cool, dark place.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.